Carrot Cupcakes
These moist, spiced carrot cupcakes are topped with a velvety cream cheese frosting for the perfect balance of warmth and tang.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1 teaspoon baking powder
- •1/2 teaspoon baking soda
- •1 1/2 teaspoons ground cinnamon
- •1/4 teaspoon ground nutmeg
- •1/2 teaspoon salt
- •2 large eggs
- •1/2 cup vegetable oil (120ml)
- •1 1/2 cups finely grated carrots (about 3 medium carrots)
- •1/2 cup chopped walnuts (optional)
- •8 ounces cream cheese, softened (225g)
- •1/4 cup unsalted butter, softened (55g)
- •1 1/2 cups powdered sugar (180g)
- •1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3
In a separate bowl, whisk the eggs and vegetable oil until smooth, then stir in the grated carrots and walnuts.
- 4
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
- 5
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- 6
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Allow the cupcakes to cool completely on a wire rack before frosting.
- 8
To make the frosting, beat the cream cheese, butter, and vanilla until smooth, then gradually add the powdered sugar until fluffy.
- 9
Pipe or spread the frosting onto the cooled cupcakes.
💡 Chef tips
- For the best texture, grate your carrots by hand using the fine side of a box grater rather than buying pre-shredded bags.
- Ensure your cream cheese and butter are at room temperature before mixing to prevent lumps in your frosting.
- Store these cupcakes in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting.
✅ How it should turn out
The finished cupcakes should be golden-brown with a tender, moist crumb, smelling of warm cinnamon and topped with a smooth, tangy, and sweet cream cheese frosting.